Step 1

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line a cupcake tin with cupcake liners. Set to the side.

Step 2

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, dutch process cocoa powder, baking powder, baking soda, and salt. Set to the side.

Step 3

In a separate medium-size mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.

Step 4

In a small bowl, stir in the espresso powder (optional) to the hot water, then add to the wet mixture.

Step 5

Add in the whisked dry ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Step 6

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately ⅔ full.

Step 7

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners. This recipe will yield between 12-14 cupcakes.

Step 8

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely on a wire cooling rack before adding the ganache centers and frosting.

Step 9

In a small heat proof bowl add the Andes mint chocolates. Set to the side.

Step 10

Heat the heavy whipping cream in the microwave for 1 minute, 15 seconds at full power.

Step 11

Pour the heated whipping cream over top of the chocolate and lightly cover with aluminum foil. Let sit for 2 minutes.

Step 12

Remove cover and whisk slowly until smooth. If not fully melted, place it back into the microwave for 15 seconds, the whisk again. For assembling the cupcakes, see the last section below.

Step 13

Crush the chocolate wafers either in a small food chopper or in a ziploc bag and wooden spoon (or similiar). Set to the side.

Step 14

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Step 15

Add in the sifted powdered sugar and peppermint extract and mix together on low speed.

Step 16

As the frosting starts to come together, add in the heavy whipping cream, continuing to mix on low speed until well blended. Add in the green food coloring then the crushed chocolate wafers, scraping down the sides of the bowl as needed.

Step 17

If you're frosting is too thick, add in a tablespoon of heavy cream until your desired consistency is achieved. Likewise, if you prefer a thinner frosting, add in a tablespoon of powdered sugar until your desired consistency is achieved.

Step 18

Using the bottom of a large decorating tip (like the Wilton 1M), core out the center of each cupcake. Carefully remove each cake core from the decorating tip with a toothpick and set to the side. You'll place these back over the ganache.

Step 19

Place the mint chocolate ganache into a small piping bag (no decorating tip is needed). Snip the end off the piping bag and fill each cupcake center, then recap with the cake.

Step 20

Fit a larger size piping bag with the Wilton 1M piping tip (no coupler attachment is needed) and fill with the mint chocolate buttercream frosting. Pipe frosting onto each cupcake, then garnish with an Andes mint. Refrigerate the cupcakes in a well sealed container. Remove 15-20 minutes before serving.

Step 21

Mint chocolate cupcakes will last in the refrigerator in a well sealed container for up to 4 days.